Taiwanese Popcorn Chicken (Dairy & Nut-Free)

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tablespoons Soy Sauce
• 1 tablespoon Rice Wine (Shaoxing)
• 3 cloves Garlic
• 1 teaspoon Ginger
• 1/2 teaspoon White Pepper
• 1/4 teaspoon Five Spice Powder
• 1/2 cup Tapioca Starch
• 1/4 cup Potato Starch
• 3 cups Vegetable Oil

Instructions

1. 1Cut the 1.5 lbs of chicken thighs into 1-inch pieces.
2. 2In a medium bowl, combine the 2 tablespoons of soy sauce, 1 tablespoon of rice wine, 3 cloves of minced garlic, 1 teaspoon of grated ginger, 1/2 teaspoon of white pepper, and 1/4 teaspoon of five spice powder. Add the cut chicken pieces to the bowl and toss to coat them evenly. Let the chicken marinate for at least 30 minutes at room temperature.
3. 3In a separate medium bowl, mix together the 1/2 cup of tapioca starch and the 1/4 cup of potato starch.
4. 4Add the marinated chicken pieces to the bowl with the starch mixture. Toss the chicken until each piece is fully and evenly coated with the starch, shaking off any excess starch.
5. 5Pour the 3 cups of vegetable oil into a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C), using a thermometer to check the temperature.
6. 6Carefully add about one-third of the coated chicken pieces to the hot oil, making sure not to overcrowd the pot. Fry for 3-4 minutes, or until the chicken is golden brown and crispy, listening for a steady sizzle. Remove the fried chicken from the oil using a slotted spoon.
7. 7Place the fried chicken on a plate lined with paper towels to drain any excess oil. Repeat step 6 with the remaining chicken in batches.
8. 8Serve the Taiwanese popcorn chicken immediately while it is hot and crispy.

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